阅读说明：本技术 一种干吃面及其制备方法 (Dry-eating noodles and preparation method thereof ) 是由 舒树敏 熊飞 郭建峰 于 2021-09-07 设计创作，主要内容包括：本发明的具体实施方式提供一种干吃面及其制备方法,通过在干吃面面体的面条上分区着味不同的风味料,从而在干吃面面体上形成至少两个分区,每个分区的面体面条上具有风味不同的风味料层,从而增加干吃面风味口味的层次感。(The embodiment of the invention provides dry-eating noodles and a preparation method thereof, at least two subareas are formed on a dry-eating noodle surface body by subareas on noodle of the dry-eating noodle surface body to be coated with spices with different flavors, and each subarea of noodle of the noodle surface body is provided with a flavor material layer with different flavors, so that the layering sense of the flavor and the taste of the dry-eating noodle is increased.)

1. A dry-eating noodle comprising a dry-eating noodle body, characterized in that the dry-eating noodle body comprises a first noodle body part and a second noodle body part, wherein the first noodle body part has a first flavor layer on the noodles, and the second noodle body part has a second flavor layer on the noodles; wherein the first flavor layer and the second flavor layer have different flavors.

2. The dry-eating noodle according to claim 1, characterized in that the dry-eating noodle mass consists of the first and second mass portions.

3. The dry-eating noodle of claim 1, wherein the first noodle body portion is adjacently connected to the second noodle body portion.

4. The dry-eating noodle of claim 1, wherein the first noodle body portion is surrounded by a second noodle body portion.

5. The dry eating noodle of claim 1, the first noodle portion and second noodle portion having different appearances or colors.

6. A preparation method of dry eaten noodles is characterized by comprising the following steps:

dividing the noodle body of the dry eating noodle into more than two noodle body parts, and coating different flavors on the noodle of the noodle body parts of different partitions.

7. The method of preparing dry-eating noodles according to claim 6, comprising the steps of:

providing fried dry-eating noodle bodies;

dividing the dry eating noodle body into more than two noodle body parts, and spraying flavoring liquids with different flavors on the noodles of the noodle body parts in different partitions;

and then, sending the sprayed dry eating noodle bodies into an oven for drying.

8. The method according to claim 7, wherein the fried dry-eating noodle bodies are placed on a conveyor belt and fed into a spraying area, the spraying area divides the dry-eating noodle bodies by partition plates, and a spraying system is arranged corresponding to each partition.

9. The method of preparing dry-eating noodles according to claim 8, wherein the dry-eating noodles are zoned along a dry-eating noodle conveying direction.

10. The method of preparing dry-eating noodles according to claim 9, wherein the divided region is a left and right divided region which are symmetrical in the dry-eating noodle conveying direction.

Technical Field

The invention belongs to the technical field of instant noodles, and particularly relates to dry-eating noodles and a preparation method thereof.

Background

The dry noodles can be eaten directly without cooking or soaking, and have special flavors of crisp, crisp and burnt flavor. The annual sales volume of the dry noodles keeps increasing, and the increase amplitude exceeds the increase of the soaked noodles. In order to improve the flavor of the dry-eating noodles, the dry-eating noodles need to be flavored, the dry-eating noodles are generally flavored in the following way, seasoning is sprinkled on the surface of a dry-eating noodle surface body and is packaged after being fried, or the seasoning is sprayed on the fried dry-eating noodle surface body by a spray head or a throwing plate after being mixed with water and is packaged after being dried at high temperature for the second time, or: and (3) dusting and flavoring the dry eating noodle bodies moving on the conveying belt by adopting a bin gap powder falling mode. The dry eating noodles with the prior flavor mode have single flavor and no layering.

Disclosure of Invention

The invention aims to provide multi-taste dry-eating noodles with rich layering sense and a preparation method thereof, and the specific scheme is as follows:

a dry-eating noodle comprising a dry-eating noodle mass including a first mass portion having a first flavor bed on the noodles and a second mass portion having a second flavor bed on the noodles; wherein the first flavor layer and the second flavor layer have different flavors.

Optionally, the dry-eating noodle mass is composed of the first and second noodle mass portions.

Optionally, the first face body portion and the second face body portion are adjacently connected.

Optionally, the first face body portion is surrounded by a second face body portion.

Optionally, the first face body portion and the second face body portion have different appearances or colors.

A preparation method of dry-eating noodles comprises the following steps:

dividing the noodle body of the dry eating noodle into more than two noodle body parts, and coating different flavors on the noodle of the noodle body parts of different partitions.

Optionally, the preparation method of the dry eaten noodles comprises the following steps:

providing fried dry-eating noodle bodies;

dividing the dry eating noodle body into more than two noodle body parts, and spraying flavoring liquids with different flavors on the noodles of the noodle body parts in different partitions;

and then, sending the sprayed dry eating noodle bodies into an oven for drying.

Optionally, the fried dry eating noodle bodies are placed on a conveyor belt and sent into a spraying area, the spraying area divides the dry eating noodle bodies by using a partition plate, and a spraying system is arranged corresponding to each division.

Optionally, the dry-eating noodles are zoned along a dry-eating noodle conveying direction.

Optionally, the partition is a left partition and a right partition which are symmetrical along the conveying direction of the dry eating surface.

According to the dry-eating noodle and the preparation method thereof, the seasoning with different flavors is coated on the noodle of the dry-eating noodle surface body in different areas, so that at least two areas are formed on the dry-eating noodle surface body, and the noodle of the noodle surface body of each area is provided with the flavor material layer with different flavors, so that the layering sense of the flavor and the taste of the dry-eating noodle is increased.

Drawings

FIG. 1 is a schematic top view of a dry-eating surface structure in accordance with one embodiment of the present invention;

FIG. 2 is a schematic view of a dry pasta production line according to an embodiment of the invention.

Detailed Description

The embodiment of the invention provides dry-eating noodles, which comprise a dry-eating noodle body, wherein the dry-eating noodle body comprises a first noodle body part and a second noodle body part, the first noodle body part is provided with a first flavor material layer, and the second noodle body part is provided with a second flavor material layer; wherein the first flavor layer and the second flavor layer have different flavors. The dry eating noodles according to the embodiment of the present invention will be further explained with reference to fig. 1.

Referring to fig. 1, a schematic top view of a dry-eating noodle structure according to an embodiment of the present invention, the dry-eating noodle according to an embodiment of the present invention includes a dry-eating noodle mass 1, the dry-eating noodle mass 1 includes a first noodle mass portion 11 and a second noodle mass portion 12, the first noodle mass portion 11 has a first flavor bed 21 thereon, and the second noodle mass portion 12 has a second flavor bed 22 thereon; wherein the first flavor layer 21 and the second flavor layer 22 have different flavors.

The dry-eating noodle of the present embodiment, said dry-eating noodle body 1 comprising a first noodle portion 11 and a second noodle portion 12, means that said dry-eating noodle body 1 has at least a first noodle portion 11 and a second noodle portion 12, which may further comprise, for example, other third noodle portions and/or fourth noodle portions, etc. In some embodiments, the dry-eating noodle mass 1 is composed of a first noodle mass portion 11 and a second noodle mass portion 12, and in some embodiments, the dry-eating noodle mass 1 is composed of a first noodle mass portion 11, a second noodle mass portion 12, and a third noodle mass portion having a third flavor bed thereon, the third flavor bed being different in flavor from the first flavor bed 21 and the second flavor bed 22.

The dry-eating noodles of the present embodiment, in some embodiments, the first flavor layer 21 and the second flavor layer 22 are continuous flavor layers, that is, the first flavor layer 21 forms a continuous coating layer on the noodle strings of the first noodle body part 11, and the second flavor layer 22 forms a continuous coating layer on the noodle strings of the second noodle body part 12; in some embodiments, the first flavor layer 21 and the second flavor layer 22 are discontinuous flavor layers, i.e., the first flavor layer 21 is discontinuous and spaced apart on the noodle strings of the first noodle body portion 11, and the second flavor layer 22 is discontinuous and spaced apart on the noodle strings of the second noodle body portion 12.

In some embodiments, the flavorant is a vegetable flavorant such as tomato, carrot, etc., a seafood flavorant such as shrimp, crab, etc., a meat flavor such as chicken, beef, etc., or one or more of them, and in other embodiments, the flavorant can be other dry-eating flavorings.

The dry-eating noodle of the embodiments of the present invention, in some embodiments, the first noodle portion 11 and the second noodle portion 12 are adjacently connected, that is, the first noodle portion 11 and the second noodle portion 12 having different flavor layers are respectively located on the left and right sides or the upper and lower sides of the dry-eating noodle body 1, in some embodiments, the first noodle portion 11 and the second noodle portion 12 have substantially the same size and shape, in some embodiments, the first noodle portion 11 and the second noodle portion 12 have different size and shape; in some embodiments, the first noodle portion 11 is surrounded by the second noodle portion 12, i.e., the first and second noodle portions 11 and 12 having different flavor layers are located on the inner and outer sides of the dry-eating noodle 1, respectively.

The instant noodles, which are dry eating noodles according to embodiments of the present invention, in some embodiments, the first noodle portion 11 and the second noodle portion 12 have different shapes, for example, the noodle strings of the first noodle portion 11 and the second noodle portion 12 have different thicknesses, or the shape of the first noodle portion 11 is different from the shape of the second noodle portion 12, etc.; in some embodiments, the first and second noodle portions 11 and 12 have different colors, for example, when the flavor layer 21 of the noodle of the first noodle portion 11 is a tomato flavor, and the flavor layer 22 of the noodle of the second noodle portion 12 is a seafood flavor, the two have different colors due to the different colors of the flavors, or the flavor layer may be added with food color to be prepared into different colors according to different flavors. In this way, the flavor can be selected according to the shape or color of the first and second noodle portions 11, 12 when consumed.

The specific implementation mode of the invention also provides a dry eating noodle production line which comprises a flavoring system, wherein the flavoring system comprises a partitioning device, the partitioning device is used for dividing the dry eating noodle body into more than two flavoring areas, each flavoring area is provided with a flavoring device, and the flavoring devices are used for flavoring the body parts of the partitions. The dry eating noodle production line according to the embodiment of the present invention will be further described with reference to fig. 2.

Referring to fig. 2, the production line of the dry-eating noodle according to an embodiment of the present invention is schematically illustrated, the production line includes a flavor system 9, wherein the flavor system 9 includes a partitioning device for partitioning the dry-eating noodle dough into two or more flavor regions, each flavor region is provided with a flavor device for flavoring the portion of the noodle body belonging to the partitioning region, and the production line can produce the dry-eating noodle with multi-flavor taste.

In some embodiments, the partitioning device is a partition plate, and the partitioning device partitions the dry eating noodle surface body for flavoring.

In some embodiments, the seasoning device is a powder scattering device for scattering powder to coat a seasoning flavor layer on a surface body of the dry-eaten noodles; in some embodiments, the flavor spraying device is a spraying device 10, the flavor spraying device sprays the flavor liquid on the noodle body of the dry eating noodle in a mode of spraying the flavor liquid, the flavor material layer is better combined with the noodle of the noodle body of the dry eating noodle in the mode, the layered feeling of multiple flavors can be prevented from being influenced by the falling and mixing of the flavor material layers in different regions, in some embodiments, the spraying device 10 comprises a sprayer, a flavor liquid storage tank, a recovery disc, a filter and a circulating pump, in the spraying process, under the action of the circulating pump, redundant flavor liquid is recovered through the recovery disc, filtered and returned to the flavor liquid storage tank, and then enters the sprayer again for spraying flavor, so that the flavor liquid is sprayed on the noodle body of the dry eating noodle in a circulating mode.

In some embodiments, the partitioning device is a partition plate, the dry eating noodles are conveyed to the flavoring system 9 by a conveyor belt, and the partition plate divides the noodle body part of the dry eating noodles into more than two flavoring areas during flavoring.

The production line for the dry-eating noodle of the embodiment of the invention also comprises a frying system 8 and a drying system 11, wherein the dry-eating noodle dough is fried by the frying system 8, enters the flavoring system 9 for regional spraying flavoring, and then enters the drying system 11 for drying.

The production line for the dry eaten noodles in the specific embodiment of the invention further comprises a noodle mixing system 3, a noodle standing system 4, a profiling and shredding system 5, a noodle steaming system 6 and a shearing table 7. When the dry eating noodles are produced, the dough mixing system 3 and the dough standing system 4 are used for mixing and standing the noodles, then the profiling and shredding system 5 is used for profiling and shredding the noodles, the profiled and shredded noodles enter the noodle steaming system 6 for cooking, then the noodles are cut into dry eating noodle blocks through the cutting table 7, then the dry eating noodle blocks are put into the frying system 8 for frying, then the dry eating noodle blocks enter the flavoring system 9 for regional spraying and flavoring, and then the dry eating noodle blocks enter the drying system 11 for drying. In some embodiments, the profiling and shredding system 5 profiles the dry-eating dough into different shapes, for example, the profiling and shredding system 5 profiles the dry-eating dough into different shapes or into noodles of different thickness or profiles into different shapes.

The specific embodiment of the invention also provides a preparation method of the dry eaten noodles, which comprises the following steps: dividing the noodle body of the dry eating noodle into more than two noodle body parts, and coating different flavors on the noodle of the noodle body parts of different partitions.

In some embodiments, the method for preparing dry-eating noodles according to the embodiments of the present invention, as described above, comprises dividing a dry-eating noodle dough into two or more seasoning areas by a partition, each seasoning area being provided with a seasoning device, and seasoning the noodle portions of the corresponding sub-areas by the seasoning devices, wherein different sub-areas are seasoned with different seasonings.

In some embodiments, a seasoning layer is applied to noodle bodies of the dry-eating noodles in a powder-scattering manner; in some embodiments, the flavor material layer formed by spraying the flavor solution on the noodles of the dry eating noodle body and then drying the noodles to form the flavor material layer can be better combined with the noodles of the dry eating noodle body, and the layered feeling of multi-flavor can be prevented from being influenced by the falling and mixing of the flavor material layers of each subarea.

In some embodiments, the method for preparing dry-eating noodles further comprises the following steps: providing fried dry-eating noodle bodies; respectively dispersing spices with different flavors in an aqueous solution to form flavoring liquids with different flavors, and then spraying the flavoring liquids with different flavors on the noodles of the dry-eating noodle surface body in a partition manner; and then, sending the sprayed dry-eating noodle dough into an oven for drying, thereby forming the dry-eating noodles with different flavors of the zoned noodles.

In the method for preparing the dry-eating noodles according to the embodiments of the present invention, in some embodiments, the noodle body parts of the different sections are prepared into different shapes, for example, the noodle strings of the different sections are cut into different thicknesses in the case of die-cutting, or the noodle body parts of the different sections are die-cut into different shapes, so that the taste can be selected according to the shape of the section when eating. In some embodiments, the flavor of different partitions has different colors, and the taste can be selected according to the colors of the partitions when the flavor is eaten.

In some embodiments, the dry-eating noodles are partitioned along the conveying direction of the dry-eating noodles, for example, during flavoring, the dry-eating noodles are conveyed forwards, and the continuous flavoring is carried out in each partition, so that the production continuity can be ensured.

Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.